Creamy Vegan Lemon Pasta with Spring Vegetables

Step 1

bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.

Step 2

in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.

Step 3

heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.

Step 4

to the pan along with the Lemon Cream Sauce and mix until well-combined; if there’s any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.